Cranberry Coffeecake
1 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup chopped walnuts
Glaze (optional):
1/3 cup confectioners' sugar
5 teaspoons warm water
1/2 teaspoon almond extract
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Add almond extract. Mix well. Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. Bake at 350 °F for 55-60 minutes or until a toothpick inserted near the center comes out clean. If desired, combine glaze ingredients and drizzle over cake.
Yield: 9 servings
